Apple Rose Tarts Recipes

ROSE APPLE TART

Steps:

• Make the crust: Combine the flour, confectioners' sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Scatter the butter pieces on top, and pulse until the butter is the size of small peas. Add the egg yolk and vanilla extract, and pulse until incorporated. Pulse in the water, about 2 teaspoons at a time, until the dough starts to hold together. It will appear to be a bit crumbly, but should hold together easily when pressed.
• Lightly butter a 9-inch tart pan with a removable bottom, and pour the dough mixture into it. Press the mixture evenly on the bottom and up the sides of the pan. (Use a lightly floured straight-sided measuring cup to help press the dough into the corners of the pan.) Reserve extra dough to repair any cracks after the shell is baked.
• Freeze the formed dough in the pan until completely firm, about 30 minutes. Meanwhile, heat oven to 375 degrees.
• Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges. Bake the shell for 20 to 25 minutes or until the dough appears dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. If necessary, repair any cracks with the remaining raw dough. Cool slightly while you prepare the apples.
• Cut the apples from their cores in 3 pieces: Stand the apples up, with the stems facing up, and, using a sharp knife, cut 1 face of the apple, then rotate the apple about 120 degrees, slice again, and finally slice the last piece from the core. You should have a triangle-shaped piece of core left and 3 pieces of apple with flat bottoms.
• Reserve a smaller piece of apple, and carefully slice all the other apples into very thin half-moons, about 1/8-inch thick. (A mandoline makes this move quickly, but, if you are using a knife and working slowly, it's a good idea to squeeze a little bit of lemon juice over the sliced apples to prevent browning.) Make sure to keep the slices together as you cut to make the assembly easier.
• Once the apples are sliced, build the tart: Sprinkle 1 tablespoon flour and 1 tablespoon sugar on the bottom of the blind-baked tart shell. Starting at the outer edge, arrange the apples in tight concentric circles, overlapping each slice about halfway over its neighbor. Take care to stand the apples up vertically, with the cut edges down and the peel edge pointing up. Pack the rows very tightly, stopping periodically to check your work.
• As you move toward the center, the apples will become trickier to bend into place. If you find the slices are breaking, slice the reserved piece of apple even thinner to make it easier to bend. Roll the last few slices into a circle and tuck it in the center.
• Sprinkle the remaining 3 tablespoons sugar and a pinch of salt over the apple slices. Take care to sprinkle the sugar between the apple slices, rather than on top. Scatter the butter pieces on top, and bake the tart for 40 to 45 minutes or until the apples begin to brown just slightly on the edges and the crust is a deep golden brown. Check the tart periodically to make sure the shell is not over-browning at the edges. If it is, cover the edges with foil.
• Cool the tart on a rack for about 10 minutes, then prepare the glaze: In a small saucepan, warm the jam and a few drops of water over medium-low heat until it is runny. Use a pastry brush to very gently brush the warm tart with jam. Avoid brushing jam on the crust, but a thin layer all over the apple slices. Serve warm or room temperature.

APPLE ROSE TARTS

Steps:

• Thaw puff pastry sheets at room temperature (this should take about 1 hour).
• Preheat oven to 350°F. Grease a 12-cup muffin pan.
• Remove core from apples and using a mandoline slicer or food processor with a slicer attachment, slice apples as paper-thin as possible. The thinner the apples, the more pliable they will be which will prevent them from breaking when rolling.
• Place apple slices into a medium bowl. Fill bowl with water enough to cover apple slices. Mix in lemon juice to prevent apples from browning. Heat bowl of apples for about 1-2 minutes in the microwave or until apples are soft and pliable.
• Lightly flour a pastry board. Place puff pastry sheets on board and slice each sheet into six equal strips.
• In a small bowl, add apricot preserves and 1 tbsp water. Stir together and then heat in the microwave for about 20 seconds, or until warm and easy to spread. Spread a thin layer of a preserve on one side of each strip of dough.
• Line apple slices on the upper half of each strip of dough, so that they are sticking out partially, with the skin part of the slices sticking out above the dough. (You don't want too much of the apple sticking out above the dough otherwise this part of the apple will overcook in the oven. You just want about 1/3 sticking out.) Overlap the apple slices when lining them on the strip of dough. Fold up the bottom half of the dough.
• Starting at one end, carefully roll up the strip of dough, forming a tight spiral. Stretch the end of the dough and pinch to close. Place into greased muffin pan. Repeat with remaining dough.
• Place muffin pan into the lower half of the oven (this will prevent the apples from browning too fast). Bake for about 40 minutes or until puff pastry is fully cooked and golden brown.
• Dust apple roses with powdered sugar right before serving.

APPLE ROSE TARTS

Steps:

• Preheat the oven to 350°F (180ºC). Butter 4 muffin tins.
• Using a mortar and pestle or a small food processor, crush or pulse the nuts and lemon zest until a coarse paste forms.
• Stir in half the honey and 2 tablespoons of the butter.
• In a large bowl, combine the apple slices with the remaining honey and the lemon juice and toss to coat.
• Use a pastry brush to butter the phyllo sheets and then fold each sheet into 4 portions, brushing with more butter as you go, to make strips about 10 inches (25 cm) long and 4 inches (10 cm) wide.
• Spread the nut mixture along the long edge of each strip of phyllo, covering half the strip. Then, using about 1/2 apple per strip, overlap the apple slices over the uncovered other half of each strip, with the skin edge sitting just above the top of the filo strip.
• Fold the nut-covered phyllo over the apple and then, working quickly, loosely roll the whole length up from a short end into a rose-shaped tart.
• Place it in the buttered tin. Drizzle with a bit of the remaining butter and sprinkle with a little extra honey. Repeat with the remaining ingredients.
• Bake until the tarts are golden brown and bubbling and the apple and phyllo are cooked, 25 to 40 minutes.
• Serve warm with ice cream, yogurt, or crème fraîche.

APPLE ROSE TART

Steps:

• Rub the butter and flour together in a large bowl using your fingertips. Work through the mixture until it resembles breadcrumbs. Stir in the sugar, egg yolk (reserve the white), vanilla extract and 2-3 tsp cold water to form a ball of dough that leaves the bowl clean. Wrap in cling film and chill for 30 mins.
• Meanwhile, put the apple slices in a large bowl. squeeze over the lemon juice and cover with water. Microwave on High for 4 mins, then drain and pat dry on some kitchen paper. Heat oven to 190C/170C fan/gas 5.
• Roll out the pastry to fit the tin and trim the edges with scissors so they stand up, about 5mm above the edge. Prick the surface of the pastry a few times with a fork. Place a layer of foil on top, add some baking beans and blind-bake for 15 mins. Remove the beans and foil, brush the pastry with the reserved egg white and return to the oven for 10-15 mins until biscuity.
• Roll out 75g more of the marzipan out on a surface dusted with a little icing sugar until it's approx 20 x 15cm. Cut into three rectangles and lay eight apple slices down the long edge of each strip of marzipan (see step-by-step guide) and reserve the rest. Fold the bare edge of each strip over to cover the apples, then roll up from the short edge (see step-by-step guide). Place the apple roses in eggcups or a muffin tin so that they hold their shape. Roll the remaining marzipan into small balls.
• Mix the butter, sugar, eggs, almonds, flour and milk together in a large bowl and whisk until well combined. Take the tart case out of the oven and spread with the filling. Gently press your apple-marzipan roses into the filling, evenly spaced out, then scatter over the balls of marzipan. Fill the gaps with the remaining apple slices so that the filling is covered, curving the slices a little as you go to create additional petals on the roses, or rolling them up tightly to look like rosebuds, all with the peel-side facing upwards.
• Return to the oven for 30-35 mins, then leave the tart to cool in the tin for 10 mins. Meanwhile, heat the apricot jam in a small saucepan until simmering, then pass it through a metal sieve into a bowl. Brush it over the surface of the tart while both the jam and the tart are still warm. Serve the tart a little warm, or leave to cool, then turn it out onto a serving plate and dust with icing sugar.

BAKED APPLE ROSES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.
• Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
• Mix together sugar and cinnamon in a bowl.
• Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
• Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.
• Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
• Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.
• Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.
• Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners' sugar before serving.

APPLE ROSE TARTS

Steps:

• Preheat the oven to 160C/320°F.
• Combine all the ingredients for the pastry in a large bowl and mix well, then set aside.
• Chop and de-stem the strawberries then add to a blender, blend until smooth.
• Grease 10 cupcake tins with coconut oil, then press in the pastry mixture. Push the mixture to the bottom of each tin then up the sides. The pastry should be about 1/4 cm thick.
• Bake for 20 minutes.
• While the pastry is baking - place the chopped apple slices into a bowl of cold water, then add the lemon juice and microwave for 3 minutes.
• Leave the apples in the warm water for a few minutes (until softened), then drain and sprinkle the cinnamon on top.
• Remove the pastry from the oven and leave to cool.
• Once cooled - place a spoonful of strawberry puree into the bottom of each tart, then carefully place the apple slices on top. Start at the edges of the tart and work your way in to form roses.
• Place back in the oven for 30 minutes.
• Serve and enjoy! :).

APPLE ROSE TART

Steps:

• Preheat oven to 425°F with a rack in bottom position. On a lightly floured surface, roll out dough 1/8-inch-thick. Trim dough to a 12-inch round; fit into a 10-inch fluted tart pan with a removable bottom. Trim edges to 1 inch, then fold under to double thickness of edge. Stir together jam and ginger; spread over dough in pan. Refrigerate 20 minutes.
• Meanwhile, toss together Pink Lady apple slices, 3 tablespoons sugar, 1 1/2 teaspoons flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Starting from outside, tightly shingle apples over dough in pan in concentric circles, covering two-thirds of dough.
• In another bowl, toss together Granny Smith apple slices and remaining 3 tablespoons sugar, 1/2 teaspoon flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Shingle apples over dough in pan in center, leaving any excess juice and sugar in bowl. When you get to the very center, roll up a very thin apple slice or two to create center of "rose". Stir a few drops of water into bowl with residual fruit juices and sugar to create a glaze; set aside.
• Bake 15 minutes. Reduce oven temperature to 375°F and continue baking until apples are tender and crust is golden brown, 40 to 45 minutes more, brushing with glaze from bowl once during cooking and once after removing from oven. Transfer pan to a wire rack; let cool 15 minutes. Remove sides of pan and transfer tart to rack; let cool at least 15 minutes more. Serve warm or room temperature. Tart can be stored, covered with parchment-lined foil, at room temperature up to 1 day.

APPLE ROSE TART

Steps:

• Whisk flour, sugar, and salt together in a bowl. Add butter and egg; mix with a fork until crumbly. Work dough with your hands until fully blended. Wrap in plastic wrap and refrigerate, about 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C). Roll dough out to fit a 9-inch pie plate. Place crust in the pie plate and prick with a fork.
• Bake in the preheated oven for 10 minutes. Remove and let cool.
• Meanwhile, place sliced apples, sugar, butter, water, allspice, cinnamon, and cloves in a large pot; cook over medium heat until apples start to release their juices and are just malleable enough to curve while still holding their shape, 4 to 5 minutes. Remove apple slices to a plate, reserving cooking juices in the pot.
• Add diced apples to the cooking juices and bring to a boil. Cook until apples are mushy, 5 to 10 minutes.
• Transfer mushy apples to a medium saucepan. Place walnuts in the bowl of a food processor; process until finely ground. Add nuts to the apples; stir until a paste forms. Add cream; bring to a boil. Remove from heat.
• Whisk egg thoroughly in a small glass bowl. Add 1 tablespoon of the hot cream mixture, whisking vigorously to make sure the egg doesn't curdle. Repeat twice more. Pour egg mixture into the saucepan; mix to incorporate. Allow custard to cool, stirring often.
• Spread cooled custard evenly over the crust. Arrange apple slices on top, working from the outer edge to the center in concentric circles, overlapping the slices to look like a rose.
• Bake in the preheated oven until browned, about 50 minutes.

APPLE & CUSTARD ROSE TART

Steps:

• Put the plain flour and butter in a bowl and rub together with your fingertips until they resembles breadcrumbs. Mix in the icing sugar and a pinch of salt, followed by the egg yolk. If the pastry feels too dry to form a dough, add 1-2 tbsp water.
• Roll the dough out between two sheets of baking parchment until it forms an approximately 28cm circle. Put in the fridge for 20 mins to firm up, then rest over a buttered 23cm tart tin. Push down into the corners and trim the top so there's a 1-2cm overhang of pastry. Don't worry if it breaks slightly, just patch up any tears with the offcuts. Prick the base several times with a fork, then chill in the fridge for 45 mins. Heat the oven to 200C/180C fan/gas 6.
• Lay a sheet of baking parchment over the chilled tart case and fill to the top with baking beans. Blind bake for 15 mins. Remove the baking beans and parchment and bake for another 10-15 mins until golden brown. Leave to cool in the tin, then trim off the excess pastry around the top with a small knife.
• Meanwhile, bring the milk and vanilla to the boil in a saucepan over a medium heat. Beat together the egg yolks, caster sugar and custard powder until well combined.
• Pour the hot milk over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined. Return the mixture to the pan over a medium-low heat. Stir continuously for 2-3 mins until the mixture is very thick. Leave to cool slightly, giving a whisk occasionally so it doesn't go lumpy.
• Pour the custard mixture into the cooked pastry case, spreading to level it out. Put it in the fridge for 2 hrs to set completely.
• Pour half the lemon juice into a medium bowl of water, then finely slice the apples into the bowl, using a mandolin if you like. Sprinkle with the caster sugar and microwave for 3-4 mins on high, then transfer into a bowl of cold water with the remaining lemon juice.
• Wrap 3-4 slices of apple around each other to form a rose shape - rolling up the first one, then wrapping the other slices around it. Press the apple flowers into the custard, working your way around until the whole tart is covered.